Page 21 - Ambrosia Cookbook

SAMBAL

CHICKEN POPS INGREDIENTS

1/2 Cup - Light Brown sugar
1/3 Cup - ambrosia rice Vinegar
1/3 Cup - sambal oelek chili Paste
1/4 Cup - fish sauce
2 Tablespoons - ambrosia sesame oil
2 Tablespoons - Lime Juice
1+1 Teaspoon - ambrosia soy sauce
2 Teaspoons - Garlic Grated
2 Teaspoons - Ginger Grated
1 1/2 Teaspoons - corn starch
1 Tablespoon - cilantro chopped
1 Teaspoon - Mint chopped
1 1/2 Pounds - chicken drumettes Lolli-popped
2 Tablespoons - Green onions
2 Teaspoons - Black sesame seeds

INSTRUCTIONS

Preheat fryer to 350°f.

in a small saucepot whisk together brown sugar, rice vinegar, chili paste, fish sauce, sesame
oil, lime juice, soy sauce, garlic, ginger and corn starch.

Bring to a simmer over medium heat for 3 minutes, then remove from heat and add cilantro
and mint. allow to cool.

fry chicken in oil until internal temperature reaches 165°f, about 5 minutes. allow to drain for
one minute.

Holding the chicken by the cleaned bone, dip into the meat into the sambal glaze, allowing
excess to drip off.

Garnish with sesame seeds and green onions and serve hot.

saMBaL cHicKeN PoPs THE COOK BOOK 21